Isbn: 9780824853433 - eating korean in america: gastronomic ethnography of authenticity (18 risultati)

Paper Back. Condizione: Very Good.

Condizione: As New. Unread book in perfect condition.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Paperback. Condizione: New. Ryang explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food-four items to be specific-naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable.The accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.…

Paperback. Condizione: new. Paperback. Ryang explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her foodfour items to be specificnaengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable.The accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism. Explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. Ryang analyses the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: new.

Paperback. Condizione: Brand New. reprint edition. 160 pages. 9.00x6.00x0.45 inches. In Stock.

Condizione: New. pp. 160.

Condizione: New.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New. pp. 160.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New. In.

Paperback. Condizione: new. Paperback. Ryang explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her foodfour items to be specificnaengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable.The accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism. Explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. Ryang analyses the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Paperback. Condizione: New. Ryang explores the world of Korean food in four American locations, visiting restaurants and grocery stores and observing Korean food as it is prepared and served. She analyzes the history and evolution of each dish, how it arrived and what it became, but above all, she tastes and experiences her food-four items to be specific-naengmyeon cold noodle soup; jeon pancakes; galbi barbecued beef; and bibimbap, rice with mixed vegetable.The accounts of the cities and their distinctive take on Korean food are at once entertaining and insightful, yet deeply moving. Ryang challenges the reader to stop and think about the food we eat every day in close connection to colonial histories, ethnic displacements, and global capitalism.…